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Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Published by Universitas Udayana
ISSN : 24772739     EISSN : 24772739     DOI : -
Core Subject : Agriculture,
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) adalah jurnal ilmiah yang dikelola oleh Program Magister Ilmu dan Teknologi Pangan, Progam Pascasarjana, Universitas Udayana, Denpasar-Bali. Jurnal ilmiah ini diterbitkan dua kali setahun, mempublikasikan hasil-hasil penelitian dan ulasan ilmiah dalam bidang ilmu dan teknologi pangan.
Arjuna Subject : -
Articles 89 Documents
Aktivitas Antimikroba Ekstrak Bubuk Buah Mengkudu (Morinda citrifolia L.) Terhadap Pertumbuhan Bakteri Patogen Antara, Nyoman Semadi; Prabanca, Vinnod Gema; Ekawati, IGusti Ayu
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)

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Penelitian yang dilakukan bertujuan untuk mengkaji aktivitas antimikroba ekstrak bubuk buah mengkudu (Morinda citrifolia L.) terhadap pertumbuhan beberapa bakteri patogen. Bubuk buah mengkudu diolah dari buah mentah dan matang yang kemudian diekstrak menggunakan berbagai jenis larutan pengekstrak. Larutan pengekstrak yang dicoba dalam penelitian ini adalah etanol, petroleum eter (PE), dan aquades. Hasil percobaan menunjukkan bahwa ekstrak bubuk mengkudu mentah dan matang yang diekstraksi dengan pelarut etanol memperlihatkan spektrum penghambatan yang lebih luas dibandingkan dengan menggunakan larutan pengekstrak PE dan aquades. Ekstrak buah mengkudu yang menggunakan etanol sebagai larutan pengekstrak dapat menghambat pertumbuhan Escherichia coli, Salmonella typhi dan Bacillus cereus. Sementara ekstrak menggunakan pelarut PE hanya memberikan penghambatan terhadap B. cereus, dan ekstrak bubuk mengkudu yang diekstrak dengan aquades tidak terdeteksi memberikan penghambatan terhadap ketiga bakteri uji.Kata Kunci: antimikroba, mengkudu, larutan pengekstrak, bakteri pathogen.
Komposisi Senyawa Penyusun Minuman Sinom (curcuma domestica val.- tamarindus indica l.) Wiradnyani, Ni Ketut; Wartini, Ni Made; Harsojuwono, Bambang Admadi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
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Sinom beverages analternative functional food. The ingredients are curcumin and young tamarin leaves, it is easily available, relatively in expensive expected that is consumed, it contains antioxidant compounds. This study aimed to identification of sinom beverages antioxidant compounds to treatment of some types of solvent fractions are: hexane, chloroform and ethylacetate in vitro. With GCMS and TLC analysis of method.Hexana fraction all egedly contains compounds: ar-tumeron (21,32%), tumeron (49,84%) and curlon (27,25%), cloroform fraction contains compounds: ar-tumeron (20,04%), tumeron (10%) and curlon (15,84%), etil asetat fraction contain compounds: ar-tumeron (19,98%), tumeron (24,52%) and curlon (16%.) and the water fraction contain compounds: 9-oktadecanoid fatty acids (69,43%), ascorbic acid (32,7%), Ribovlafin (37,1%), ar-tumeron (1,31%), tumeron (2,85%) and curlon (1,09%.),The results showed hexan, kloroform, etil asetat and water fraction of sinom beverages contains compound: 9-oktadecanoid fatty acids, ascorbic acid, Ribovlafin, ar-tumeron, tumeron and curlon.Keywords: Sinom beverage, compotition, solvent fraction
Identifikasi Transgene pada Tanaman Padi (oryza sativa var. koshihikari) yang Ditransformasi dengan Bantuan Agrobacterium tumefaciens, Menggunakan Metode Tanpa Teknik Kultur Jaringan. Suparthana, I Putu; Nogawa, Masahiro; Kojima, Mineo
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
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Metode transformasi tanaman dengan bantuan Agrobacterium tumefaciens biasa dilakukan dengan melibatkan teknik kultur jaringan, akan tetapi teknik kultur jaringan memiliki beberapa kelemahan yaitu memerlukan suatu kondisi steril, memakan banyak waktu, sering terjadi mutasi dalam proses kultur in vitro dan sejumlah tanaman bersifat rekalsitran pada tahap regenerasi. Disisi lain metode baru (in planta transformation system) yang dikembangkan dalam penelitian ini mampu mengatasi kelemahan-kelemahan tersebut. Penelitian dilakukan pada tanaman padi dengan bantuan A. tumefaciens sebagai inokulum namun tidak melibatkan teknik kultur jaringan pada masa regenerasinya. Biji padi (Oryza sativa L. var. Koshihikari) direndam dalam air selama 2 hari, dengan demikian embrionya yang mengandung sel apikal meristem dapat diinokulasi dengan cara menusukkan jarum yang telah dicelupkan dalam inokulum. Biji padi yang telah diinokulasi selanjutnya ditumbuhkan dilapangan selayaknya pembenihan biasa tanpa perlakuan steril. Untuk menentukan keberhasilan teknik ini, dua jenis strain mutan A. tumefaciens (M-21 dan LBA4404) digunakan dalam transformasi. Mutan M-21 mengandung Tn5 tersisip dalam gen iaaM dan mutan LBA4404 membawa binari plasmid vektor. Transgen dari mutan M-21 dapat diidentifikasi dari perubahan fenotipe pada tanaman padi transgenik sedangkan dari mutan LBA4404 dapat diidentifikasi dengan uji histokimia dan ketahanan terhadap antibitik (hygromycin B).Kata kunci: in planta transformation, A. tumefaciens, transformation method
Kajian Kuantitas dan Karakteristik Cairan Pulpa Hasil Samping Fermentasi Biji Kakao Menggunakan Wadah Sistem “Termos” Sebagai Bahan Baku Asam Asetat Ganda Putra, Gusti Putu; Wartini, Ni Made
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
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The application of cocoa fermentation methods using fermentation container of "thermos" system allows watery sweatings byproduct of the pulp of cocoa beans can be accommodated. The purpose of this study were: 1) to study the effect of using fermentation container of thermos system for the quantity and characteristics of the watery sweatings byproduct of the pulp of cocoa beans during fermentation 2) get the watery sweatings byproduct of the pulp of cocoa beans as a potential feedstock of acetic acid.This study used a factorial BRD with 2 factors. The first factor is the container material type of fermentation of "thermos" system which consists of three types, namely: wood, plastic, and a single container (control) and the second factor is the time of fermentation consists of 6 levels, namely: 1, 2, 3, 4, 5 and 6 days. Each treatment combination (18 combinations) was made in 2 groups to obtain 36 experiment units. Observations made include: the temperature in the pile of cocoa beans, the quantity (% w/w), pH, and total acid (meq NaOH/g).The results show that: 1) the use of container material type of fermentation of "thermos" system and the fermentation time affect temperatures in the piles of cocoa beans and characteristics such as: quantity, pH, and total acid content of watery sweating byproduct produced during fermentation of cocoa beans and 2) fermentation container of "thermos" system of wood with a time of ferment 1-2 days to produce a watery sweating byproduct of the fermented cocoa beans as a potential feedstock of acetic acid.Key words: cocoa, fermentation, watery sweatings, acetic acid
Komposisi Kimia Minyak Atsiri Bunga Kamboja Cendana (plumeria alba) Pada Perlakuan Lama Distilasi Wartini, Ni Made; Ganda Putra, Gusti Putu; Ina, Putu Timur
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
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Bunga kamboja cendana merupakan salah satu jenis bunga kamboja yang paling disukai di Bali karena aromanya lebih harum dibanding jenis kamboja yang lain. Biasanya bunga kamboja cendana digunakan sebagai pengharum ruangan dan untuk kelengkapan upacara di Bali. Aroma harum bunga kamboja cendana disebabkan kandungan minyak atsiri di dalamnya yang dapat diekstrak dari bunga dengan proses distilasi.Telah dilakukan penelitian mengenai pengaruh lama distilasi terhadap komposisi minyak atsiri bunga kamboja cendana. Tujuan penelitian ini adalah untuk mengetahui perbedaan komposisi minyak atsiri bunga kamboja cendana yang dihasilkan dari proses distilasi pada lama proses yang berbeda. Bunga kamboja cendana segar diiris, selanjutnya didistilasi dengan metode distilasi uap air. Distilasi dilakukan pada lama proses 1, 2, 3, 4, 5 dan 6 jam. Minyak atsiri yang dihasilkan selanjutnya dianalisis dengan GC-MS. Hasil analisis menunjukkan bahwa minyak atsiri bunga kamboja cendana yang dihasilkan pada lama distilasi berbeda mempunyai komposisi senyawa yang berbeda. Senyawa penyusun minyak atsiri bunga kamboja cendana yang dihasilkan dari proses distilasi dengan lama proses berbeda, mempunyai persentase relatif yang bervariasi. Namun sebagian besar tersusun dari jenis senyawa yang sama yang tergolong dalam senyawa alkana, alkena, alkohol dan aldehid. Lima senyawa utama yang merupakan penyusun terbesar minyak atsiri kamboja cendana yaitu nonadecana (4,87 – 7,71%), patchouli alkohol (4,87 - 15,23%), octadecenal (2,82 – 15,93%), octadecana (6,35 – 6,39%) dan eicosane sebesar 6,35- 19, 39%.Kata kunci : bunga kamboja cendana , Plumeria alba, essential oil ,distillation time
Optimasi ph dan Suhu Proses Sakarifikasi Fermentasi Simultan dalam Produksi Bioethanol dari Ubi jalar Harsojuwono, Bambang Admadi; Arnata, I Wayan
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
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The Research objective was to obtain the optimum pH and temperature of simultaneous fermentation scarification (SFS) process on the ethanol production of the sweet potato hydrolyzed. This research used the block random design with factorial experiment. First factor was pH (4.5 ; 5.0 ; 5.5) and the second factor was temperature (30, 35, 40 and 45 oC). The research was conducted with the following stages : production of sweet potato hydrolyzed by enzyme in the liquidation process, preparation of S. cerevisiae culture and simultaneous fermentation scarification process. The results showed that the optimum simultaneous fermentation scarification process on temperature of 35oC and pH 4,5 that produce the ethanol of 5,32% (v/v) with the ethanol produce efficiency of 35,79% ; fermentation efficiency of 70,16% and yield of 11,79%.Key words: sweet potato, simultaneous fermentation scarification, pH and temperature
Karakteristik Bubuk Instan Cemcem ( spondiaz pinnata lf kurz ) Wrasiati, Luh Putu; Antara, I Nyoman Semadi; Wartini, Ni Made
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
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One of tropical plant used as a traditional beverage in Bali is Kecemcem or Cemcem (Spondias pinnata (Lf) Kurz) or in Indonesian called Kedondong Hutan. Empirically, the beverage is mentioned for treating coughs, increasing appetite, and body refreshment. Besides used as a beverage, Cemcem leafs are also used as a flavor enhancer of fish products. The study was carried out to determine the characteristics of Cemcem instant powder produced by encapsulation using maltodextrin and dried by the thin layer drying method. Cemcem instant powder was then analyzed its content of vitamin C, total phenols, tannins, antioxidant capacity, water cntent, ash content, and solubility. The flavor compounds in Cemcem instant powder obtained in Bukit Jimbaran area are identified by GC-MS devices. The result showed that cemcem instant powder which was produced by 24 hours of maceration time has the best characteristics and potential to be developed as a natural antioxidant products. It has the highest of total phenol, tannin, vitamin C, and antioxidant capacity. The content of vitamin C, total phenol, and tannin were 135.06 mg/100g, 38.95 mg GAE/g, and 11.01% respectively. The antioxidant activity of cemcem instant powder which analyzed by DPPH method was about 43.80%. There are 17 compounds detected by GC-MS, these compounds belonged alkenesalcoholsphenols compounds and esters of fatty acidsThe whole compounds were the building blocks of flavor cemcem leaves.Keywords : Characteristic of cemcem instant powder, antioxidant capacity, andflavor compounds of cemcem leaves
Perubahan Kadar MDA, SOD, dan Kapasitas Antioksidan Hati Tikus sprague dawley pada Pemberian Ekstrak Bubuk Daun Cemcem (spondias pinnata (l.f) kurz) Sulistyadewi, Ni Putu Eny; Wrasiati, Luh Putu; Wartini, Ni Made
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
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Cemcem leaves (Spondias pinnata (Lf) kurz is one plant that is used as a traditional drink for health benefits. This study was carried out to (1) Influence of Cemcem leaves powder extract to increased antioxidant capacity, enzyme activity of Superoxide Dismutase (SOD) and Malondialdehyde (MDA) levels in the Sprague Dawley (SD) rat liver and (2) determine the best doses to increased antioxidant capacity and enzym activity of SOD and decreas the levels of MDA in the Sprague Dawley (SD) rat liver. Methods used to determination of the effect of Cemcem leaves powder extract on levels of antioxidant capacity, SOD and MDA were performed in SD rat. The dose which was consumed were 50 mg/kg/day, 100 mg/kg/day, 150 mg/kg/day, and 200 mg/kg/day. The results showed that the cemcem leaves powder extract that was consumed orally for seven weeks at a dose of 50 mg / kg / day up to 200 mg / kg / day was able to significantly (P <0.05) decrease the levels of MDA and increase antioxidant capacity and SOD enzyme activity in rat liver. The conclusion of this study is that the extract at a dose of 50 mg / kg / day up to 200 mg / kg bw / day can increase the antioxidant capacity and SOD enzyme activity, as well as decrease the levels of MDA in the Sprague Dawley rat liver and Cemcem leaves powder extract at a dose of 200 mg / kg / day have the same ability by administering Vitamin C 50 mg / kg / day.Keywords : Cemcem Leaf Powder Extract, Maltodextrin, antioxidant capacity, SODand MDA
Potensi Ekstrak Tumbuhan Sebagai Pengawet Produk Pangan Putra, I Nengah Kencana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
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Nowadays, the use of natural antimicrobials such as plants extracts to preserve food get much attention of the researchers. This is related to the increasing of public concern over synthetic chemical food preservatives. Various types of plants had been declared can produce extracts that effectively inhibited the growth of food-contaminating microbes, such as methanol and ethanol extracts of bark Saccoglottis gabonensis, effectively inhibited the growth of Leuconostoc mesenteroides and Lactobacillus plantarum; extracts of onion and red pepper inhibited Candida crucei and Candida utilis; ethanol and water extracts of Eugenia Jambos had antimicrobial properties against bacteria such as Staphylococcus aureus, Yersenia enterocolitica, Staphylococcus hominis, Staphylococcus cohnii, Staphylococcus warneri; Picung seed extract (Pagium edule) inhibited the growth of Staphylococcus aureus; and ethanol extract of Salvia pratensis leaves inhibited Escherichia coli, Bacillus cereus and Saccharomyces cerevisiae. Extraction of antimicrobial compounds from plant material could be done by using different types of solvents. Among the various types of solvents, ethanol and methanol solvents are most commonly used.Keyword: antimicrobial, plant extract, food preservative
Pangan Tradisional : Potensi dan Prospek Pengembangannya Suter, I Ketut
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
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Pangan tradisional adalah pangan yang sudah turun temurun dihasilkan atau dikonsumsi, menggunakan bahan yang dihasilkan lokal, diolah secara khas di suatu daerah di wilayah Indonesia Pangan tradisional Bali jumlahnya banyak, jenis dan kandungan gizinya beragam, bahan baku yang digunakan dalam pengolahan tersedia secara lokal dan memiliki citarasa yang disukai oleh sebagian besar masyarakat di Bali. Potensi yang dimiliki pangan tradisional ini dapat dijadikan dasar pengembangannya saat ini dan dimasa mendatang, sudah tentu dengan tetap memperhatikan dan memperbaiki kelemahan pangan tradisional terutama dari aspek kebersihan dan higienis personal yang menangani pangan tradisional. Saat ini keamanan pangan yang ada dipasar tidak terjamin sebagai akibat intensifnya penggunaan pestisida saat produksi bahan pangan dan tidak terkendalinya penggunaan bahan kimia terlarang saat pengolahan pangan, serta meningkatnya kesejahteraan masyarakat. Berdasarkan hal tersebut maka dapat diprediksi bahwa permintaan pangan fungsional akan meningkat di masa yang akan datang. Mengacu pada potensi yang ada pada pangan tradisional Bali dan prospek pengembangan pangan fungsional yang baik dimasa yang akan datang, maka pengembangan pangan tradisional Bali dapat diarahkan menjadi pangan fungsional dengan prioritas pengembangannya untuk dijadikan pangan oleh-oleh khas Bali. Pengembangan industri pangan fungsional berbasis pangan tradisional tidak hanya menguntungkan bagi industri, tapi juga bagi masyarakat dan pemerintah.Kata kunci : Pangan tradisional Bali